Strawberry Rhubarb Scones in 35 Minutes

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Use a pastry cutter to work the frozen butter cubes into the flour mixture until it resembles coarse crumbs with a few pea-sized lumps remaining.
4. Gently stir in the diced rhubarb and strawberries, ensuring the fruit is coated in flour.
5. Pour in the cold buttermilk and stir with a fork just until the dough begins to clump together.
6. Pat the dough into an 8-inch disc on a floured surface and slice it into 8 equal wedges.
7. Place the wedges on the prepared baking sheet and bake for 18-22 minutes until the tops are pale golden-brown and edges are firm.
8. While the scones cool slightly, whisk together powdered sugar, honey, milk, and vanilla until smooth, then drizzle the glaze over the scones.